John Myers
Ingredients for 1 servings:
- 100 g baby porridge (cereal porridge), e.g. oats, 3-grain, spelt, rice etc.
- 50 g flour, e.g. spelt flour
- 1 jar baby porridge (fruit puree), e.g. mango/banana
- 3 tbsp rapeseed oil
Instructions
Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 25 minutes
Preheat oven to 200°C (top/bottom heat). Fan-assisted heating will dry out the cookies! Mix all ingredients in a bowl until smooth. If the mixture is too runny, simply add a little more cereal. Knead everything well and then roll out. I usually divide the dough into two portions so it’s easier to roll out. Use a cookie cutter to cut out cookies and place them on a baking sheet. This amount is usually enough for one baking sheet. Then bake in the preheated oven for about 15 minutes on the middle rack. The cookies will be a little soft from the fruit jar when freshly baked, making them great for chewing by new baby food starters. If they get harder after a few days, simply place them in a tin with apple slices and they will become nice and soft again. Ideal for using up leftover cereal and fruit jars when little ones no longer like cereal and would rather have something to nibble on.
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